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Pat the chicken thighs dry, then toss with the baby potatoes, olive oil, lemon zest and juice, garlic, and oregano until evenly coated.

Spread the chicken and potatoes in a single layer on the sheet pan and roast until the potatoes begin to crisp, about 20 minutes.

Scatter the green beans, onion wedges, and lemon slices around the pan and roast until the chicken is golden, 12 to 15 minutes more.

Finish under the broiler until the skin is crisp and the chicken reaches 165°, then rest a few minutes and shower with parsley.